Diospyros texana - Texas Persimmon

[edself65]

Diospyros texana - Texas Persimmon nice fruity flavor but small fruit that ate this evening.

Ed

[FlyingFoxFruits]

wow...they remind me of alibertia and grumixama mixed!

the pulp color looks black like alibertia edulis.

[edself65]

It is really black almost looks like tar. I like the flavor of the fruit way better than  American Persimmon.

[edself65]

http://en.m.wikipedia.org/wiki/Diospyros_texana

[Luisport]

Yes it's very interesting! Can you post one pic of this tree? Thank's! 

[Triloba Tracker]

Cool! Interesting that you rate it better than American Persimmon. .that must mean it's REALLY good!  A ripe virginiana is a pretty good thing. ..

[Sanddollarmoon]

Wow, Ed! I've never seen anything like it, they are so small! Are they very seedy or astringent?

Cool! Interesting that you rate it better than American Persimmon. .that must mean it's REALLY good!  A ripe virginiana is a pretty good thing. ..

My wild tree has only four fruit left, please, how can you tell when they are ripe? I picked one that was practically dying on the tree, but was still disgustingly astringent.

[Triloba Tracker]

Wow, Ed! I've never seen anything like it, they are so small! Are they very seedy or astringent?

Cool! Interesting that you rate it better than American Persimmon. .that must mean it's REALLY good!  A ripe virginiana is a pretty good thing. ..

My wild tree has only four fruit left, please, how can you tell when they are ripe? I picked one that was practically dying on the tree, but was still disgustingly astringent.

Old timers around here say you have to wait until after the first frost. I've had some in November that were great - at least, the ones that were just about complete mush. Anything firmer than this was astringent. Ones on the ground were pretty good bets to be tasty. I don't know if the fact that it was post-frost had anything to do with it or not.

[edself65]

Patrick they have a lot of seeds for the size of the fruit. I have found some with less seeds. If they are soft I haven't ever had one that was astringent. The same with the American Persimmon they need to be soft before you eat them. And they do seem to be better after a frost hits them.

Ed

[edself65]

Here is a couple mature trees.

Ed

[Luisport]

Thank's!

[Doglips]

Old timers around here say you have to wait until after the first frost. I've had some in November that were great - at least, the ones that were just about complete mush. Anything firmer than this was astringent. Ones on the ground were pretty good bets to be tasty. I don't know if the fact that it was post-frost had anything to do with it or not.

I don't think it is the frost per-se, just the cold temps.  Citrus is known to get sweeter in the cold.  If you put a potato in the refrigerator it will get sweeter too.  The starches get converted to simple (sweet) sugars.

[FlyingFoxFruits]

wow ...the bark is so smooth,reminds me of Myrciaria

[Sven]

You can put the fruit in the freezer (astringent types) and supposedly get rid of the astringency.  It’s probably best to let them get as ripe as possible first so they are sweeter, but apparently you can take fruit that are still quite firm and they will loose the astringency after being frozen.

Wow, Ed! I've never seen anything like it, they are so small! Are they very seedy or astringent?

Cool! Interesting that you rate it better than American Persimmon. .that must mean it's REALLY good!  A ripe virginiana is a pretty good thing. ..

My wild tree has only four fruit left, please, how can you tell when they are ripe? I picked one that was practically dying on the tree, but was still disgustingly astringent.